Musakhan
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The Tale of Musakhan
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Musakhan is rooted in the Palestinian hill country, where sumac-roasted chicken and deeply caramelized onions are piled onto taboon flatbread, traditionally made during the olive harvest with the season's first pressed oil. It's cherished across Jordan and the wider Levant too, reflecting shared regional food heritage.
Ingredients
Scale:· 4 servings
- 1 whole chicken, cut into pieces
- 4 large flatbreads (taboon or similar)
- 4 onions, thinly sliced
- 1/4 cup sumac
- 1/2 cup olive oil
- 1/4 cup pine nuts, toasted
- 1 tsp allspice
- Salt and pepper to taste
Instructions
- 1Season the chicken pieces with salt, pepper, and allspice, then roast or pan-sear until golden and cooked through.
- 2Heat olive oil in a large pan and slowly cook the sliced onions over low heat until very soft and caramelized, about 30 minutes.
- 3Stir sumac generously into the softened onions, cooking a few more minutes to release their color and tang.
- 4Lay the flatbreads on a baking tray and spread a portion of the sumac onions over each.
- 5Place pieces of the cooked chicken on top of the onion-covered bread.
- 6Drizzle with more olive oil and bake briefly in a hot oven until the bread edges crisp and everything is heated through.
- 7Scatter toasted pine nuts over the top.
- 8Serve warm, torn into pieces, often with a side of plain yogurt.
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